Swedish Potato Salad Recipe

Ingredients

Serve 6-8

Mayonnaise:

• 1 egg yolk

• scant 1 1/2 cups/350 ml sunflower or peanut oil

• 2 tbsp white wine vinegar mixed in 2/3 cup/150 ml warm water

• salt and freshly ground white pepper to taste

• 2 1/4 lb/1.25 kg potatoes, peeled

• 6 small pickled gherkins, finely chopped

• 1 large onion, finely chopped

• 1 tsp freshly grated nutmeg

• 1/4 tsp curry powder

• 8 hard-boiled eggs, shelled and coarsely chopped

Method:

1. Mayonnaise: Beat the egg yolk in a small bowl until pale and creamy.

2. Add 1 tablespoon of oil and beat until well blended. Add 1 tablespoon of the vinegar mixture, beating constantly.

3. Repeat this process, adding only 1 tablespoon of oil or water at a time, until all the ingredients are used. This is a slow process. If you add too much oil or water at anyone time, the mayonnaise will separate and curdle. Season with salt and pepper.

4. Cook the potatoes in a large pot of salted, boiling water for 15-20 minutes, or until tender. Drain and let cool. Cut into small cubes.

5. Gently toss the potatoes, gherkins, onion, nutmeg, and curry powder in a large salad bowl. Add the mayonnaise and mix gently.

6. Refrigerate for 1 hour before serving. Garnish with the eggs.